Description
A traditional Andean technique of fermenting corn to produce a naturally sour and slightly effervescent beverage.
Technical
Inca corn fermentation involves soaking corn in water to activate enzymes, breaking down starches into fermentable sugars, which are then converted into lactic acid and carbon dioxide by wild yeast and lactic acid bacteria during a several-day fermentation process.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
SourEffervescentEarthyCorn-likeYeastyFermented
Wine Analogy
Similar to natural pet-nat wines with their funky, yeasty aromas
Coffee Analogy
Reminiscent of natural process Ethiopian coffees with their fermented fruit notes
Perfume Analogy